1. Eko Widodo

2. Significance A lab animal. Commercially bred for wool, meat purpose. Reared as pet animal as well. Not so much popular in Indonesia. A good source for an alternative table meat.

3. Nutrition & feeding Roughage – Hay Succulent foodstuffs – roots Conc. – cereals Rabbit feeding pellets or compounded feeds The same principles of feeding s/b followed for feeding rabbit as other small non- ruminants.

4. Compounded Feeds are Burgess rabbit pellets Spillers Supa Natural Mix Russel Rabbit Mix— Complete food Bales Designed for use with supplements such as hay MEASURES OF FOOD ENERGY TDN DE ME

5. Additives Growth promoters Coccidiostats [ incorporated with rabbit pellets] FeedingTips Changing ration Force feeding Regularity Individuality Cleaning

6. Some common feedstuffs Carrots Turnips Oat straw Cabbage Maize silage Decorticated GNC Fish meal

7. Coprophagy OR Coecotrophy Perfectly normal physiological process in rabbits. Discovered by a French veterinarian viz. Charles Morot.

8. House s/b escape proof. So constructed that ani. can neither itself nor the hutch. So constructed that good visibility of animal at all the times. The general housing principles are same as that of the other small animals.

9. Producing Quality Meat Rabbits

10. Quality Assurance WHAT is Quality Assurance? Quality Standard Assurance: A pledge or a promise To consumers

11. WHO is responsible for Quality Assurance? Everyone involved in food production! Livestock producers Food processors (packing plants, milk plants) Grocery stores & restaurants Consumers

12. Commercial Rabbit Industry 8 to 10 million pounds of rabbit are marketed each year in the US

13. Nutritional Value of Rabbit Meat Rabbit 100g Beef 100g Calories197283 Total Fat (g) 819 Cholesterol (mg) 8287 Protein (g) 2927 Iron15%12%

14. Parts of a Rabbit Carcass Foreleg Rib Lion Rump Hind leg

15. What are the steps to quality meat rabbits??? 1 st – Housing 2 nd – Nutrition 3 rd – Health/Breeding Programs 4 th – Marketing Plan

16. Housing Many types and Varieties Need to provide Ventilation Protection from drafts

17. Housing Provide a dry environment Provide plenty of space General rule of thumb: ¾ square Foot per pound of body weight. Example a 4lb rabbit would need 3 square feet of cage space or a 18”x 24” cage

18. Nutrition – meat type rabbits Major Nutrient Requirements & Simple Feeding Chart Class of Production % Pro % Fat Calories (per lb.) % Fiber Daily feeding level Pregnant (21d.) or Lactating 16-203-5.5113612-14 Free Choice Growing Fryer (1-3 mo.) 162-4113614-16 Free Choice Replacement (3-5 mo.) 162-4113614-16 6-8 oz. Breeding Bucks 162-3113614-20 6-8 oz. Dry bucks/does 12-152-3.595514-20 4-6 oz. Source: National Research Council 1194

19. Health Common Diseases of Rabbits raised in a meat production system: Digestive Disorders Pasteurellosis Parasites Sore Hocks

20. Digestive Disorders Newly weaned rabbit is most vulnerable Enterotoxaemia is the most common disorder Coccidiosis is a protozoa that causes diarrhea.

21. Pasteurellosis Respiratory Disease (Snuffles) Larger groups of Rabbits Poor Ventilation and high ammonia levels caused by urine.

22. Parasites & Sore Hocks Two main types of Parasites Mites: cause ear and skin mange Protozoa: Coccidiosis Sore Hocks The main disadvantage to wire cages Wear of the fur on the hocks and can create open sores on the hocks

23. Reproduction Traits of concern: Number of kits born Number of kits weaned Litter Weights at weaning Litters per year (usually 5-8)

24. Management Schedule for 6 or 8 litter per Doe per Year Litters per Doe per Year Age to Wean Litter Time to Rebreed Doe* Litter Interval** 68 28 days 14 days 59 days 45 days * Age of Litter ** Number of days between litters if no infertile matings

25. Marketing Things to consider with meat rabbits: Slaughtering Facilities Packaging & Labeling Potential Buyers

26. Marketing Selling Rabbit Meat From the Farm- can be slaughtered on farm and labeled as not inspected, no license required. At a Farmers Market- Must be processed by a licensed slaughter facility, mobile retail food license required. Grocery or Restaurant-Must be processed by a licensed slaughter facility, retail food establishment license required.

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